La Farine - Oakland, CA

chocolate genoise cake soaked with kahlua, filled with a creamy coffee mousse, finished with mocha buttercream.

rich coconut cake layered with tangy lime mousse, finished with white chocolate buttercream. no alcohol

three layers of genoise cake soaked with napoleon liqueur, filled with a tangy lemon mousse, finished with lemon buttercream and sliced almonds.

dense chocolate almond torte soaked with meyer's dark rum, covered with a bittersweet chocolate glaze.

hazelnut sponge cake filled with gianduja buttercream and rich chocolate mousse, finished with gianduja buttercream. no alcohol

almond paste genoise cake soaked with amaretto, layered with creamy raspberry white chocolate mousse, finished with vanilla buttercream and sliced almonds.

a rich flourless chocolate torte studded with brandied cherries and finished with a bittersweet chocolate glaze.

light chocolate genoise cake soaked with frangelico, filled with creamy pistachio mousse and chocolate ganache, finished with white chocolate buttercream.

your choice of white sponge cake or chocolate devil1s food cake, soaked with a touch of kirsch (optional), filled with fresh seasonal berries and freshly whipped cream, frosted with whipped cream.

moist chocolate genoise cake, layered with rich milk chocolate mousse, finished with a bittersweet chocolate ganache. a chocolate lover1s delight! no alcohol

almond paste genoise cake soaked with amaretto, filled with rich chocolate mousse and apricot jam, finished with vanilla buttercream.

genoise cake soaked with kirsch, layered with strawberry jam, pastry cream and fresh whipped cream, covered in pink, green or natural colored marzipan (please specify which color you prefer).

moist devil's food cake layered with creamy white chocolate raspberry mousse and fresh raspberries, finished with white chocolate buttercream. no alcohol

croissant dough rolled thin, spread with brown sugar and cinnamon, rolled into a log, then cut and baked in muffin pans...nothing short of decadent.

the classic french croissant, made with croissant dough (flour, butter, milk, sugar and yeast) cut into a triangle with the requisite seven ridges. fabulous with jam and butter.

croissant dough with baton boulanger (bakers chocolate batons) in the middle. the classic pain au chocolat.

croissant dough filled with almond paste filling and topped with toasted almonds...an almond lovers delight

croissant dough filled with granny smith apples and walnuts, then dusted with powdered sugar...a wonderful balance of tart apple, flaky pastry and a hint of sweetness.

puff pastry filled with a nut puree, shaped like a croissant and topped with cinnamon sugar. this pastry will grab you with its flaky texture and nutty filling.

the classic french brioche, this rich pastry (flour, eggs, butter, sugar and salt) is perfect with jam and butter, but be warned: it's the real deal.

made with orange zest and currants, this classic scone is perfect with coffee in the morning. made with pastry flour, buttermilk, sugar, butter, baking soda and a pinch of salt, this scone will recall the classic scones of europe.

made with toasted walnuts and filled with imported raspberry marmelade, this scone has wonderful flavor and texture. like the orange currant scone its perfect with that morning cup of coffee.

a la farine favorite, this classic pastry features puff pastry filled with ham and bechamel.

puff pastry twists filled with pecans and dusted with powdered sugar...the flakiest pastry around!